Search this blog for "chicken" and you will most likely find posts about failed cooking attempts. I can really wreck a chicken.
But I like to eat it, so I try, try again. (Which reminds me of how stuck I am at Level 3 of Angry Birds. Battery-wasting stuck; try, try again. Hey! A chicken is a bird.)
A while back I found a recipe for a sort of roasted chicken, but the bird was cut up instead of whole. The most appealing part, though, was the bed of vegetables that the chicken pieces sit atop for their trip to the oven.
The recipe is a chore, frankly, and I abbreviated it like mad. It's one of those "Yesterday, coax loving moans from a pot of chicken stock; you will need this today" type things.
I didn't even use chicken stock, but I did substitute another liquid. Chickenweiser. Likewise, my measurements were a touch random, and I even added a special secret ingredient to the vegetable mix.
I liked the method: Pan-sear the chicken until browned. Saute the vegetables in the (now- empty but still chickeny) same pot. Nestle the leg parts into the vegetables and roast, uncovered, for an hour. (This is too long, and we covered the pot for part of the time to keep the vegetables moist.) Finally, lay the breasts on top and roast uncovered for another 20 minutes or so.
Dang, I still managed to overcook the meat, but it was sooo close and so delicious, I'm totally trying this again.
OK, the secret ingredient? Little cut-up bits of homegrown prunes. Not sure I'd recommend Sun Maid, though you could try. Or you could use dried apricots or something. Try again!
It was absolutely insane!!! Subtle, deep, dark hints of sweetness.
Eating it made me hungry. I had two plates of Happy Bird.